Presenting the best natural
medicine to prevent the flu—homeopathy, nutrition, herbs.
Gregory Pais, ND, DHANP580 E. 3rd. St. Williamsport
Friday Evening Sept. 25, 2009Saturday September 26, 2009
Worried about getting the flu this year? Does the flu
vaccine make you sick?
What can you do to keep your family healthy?
The H1N1 flu may or may not
be virulent this season. The new vaccine for swine flu is most likely to be
targeted at young children and pregnant women. But little or no data exists on
the safety or effectiveness of flu vaccines on these groups.
In 1976 the US Government
vaccinated 45 million people for a swine flu outbreak that never materialized. But
500 people developed a rare neurological condition called Guillain-Barre
syndrome which left people in a coma and 25 died.
The majority of flu shots
contain mercury, a dangerous neurological toxin. And the groups that are most
sensitive to the neurological damage are infants, children, and the elderly.
By taking this weekend
workshop you will:
1.Be able to recognize
the early signs of the flu.
basics of homeopathic medicine.
choose the best flu remedy.
familiar with effective nutrition and herbal immune support.
Friday, September 25, 2009 7-9pm
Saturday, September 26, 2009 9-5pm
$97 for Friday and Saturday, $25 for Friday night only
$75 for any active patient of the last 3 months
$105 for everyone after September 18
Participants will have the
opportunity to purchase homeopathic remedy kits, join the local flu prevention
community, and share resources and information.
If you’re willing to put up
an out of town guest for the workshop please let us know.
To register email
or call 570-320-0747.
Zhou SJ, Gibson RA, Crowther CA, Makrides M. Should we lower the dose of iron when treating anaemia in pregnancy? A randomized dose-response trial. Eur J Clin Nutr 2009;63:183-90.
This was a double blind placebo randomized trial looking at the supplementation of iron for pregnant anemic women. Anemia was defined as hemoglobin [Hgb] less than 11.0 g/100 ml. Iron (Fe), as ferrous sulfate, was given in 3 different doses, 20 mg/day, 40 mg/day, or 80 mg/day for 8 weeks during mid-pregnancy.
Hgb at baseline measured an average of 10.4 g/100 ml. In response to supplementation, Hgb levels showed evidence of a dose-dependent increase. As Fe dose increased, Hgb levels increased. At the end of the trial, 38% of women assigned to the 20 mg dosage were still anemic compared with 26% in the 40 mg dosage group and 24% in the 80 mg dosage group. But these differences were not statistically significant.
Gastrointestinal (GI) side effects were significantly less common in those women taking the lowest dose. Specifically, there was 60% less nausea, 70% less stomach pain, and 60% less vomiting in the lowest-dose group. These differences were all statistically significant.
Previous research has suggested that low-dose (e.g., 18-30 mg/day) Fe may be almost as effective as higher doses in preventing anemia in pregnant women. Due to the frequency and intensity of side effects from the Fe that doctors give pregnant women it can be very difficult for pregnant anemic women to comply with supplementation recommendations.
Incidence of anemia in the low-dose group (38%) was approximately 50% higher than the 24-26% incidence reported in the two groups receiving the higher doses.
These researchers think that it makes sense to use "low-dose" Fe. This may be in part due to the GI side effects of large doses of ferrous sulfate—the common form used by most MDs. The problem is that while the 40 mg dosage was essentially as effective as the 80 mg dosage in eradicating anemia, it wasn't very effective in reducing side effects. The 20 mg dosage clearly produced the fewest side effects, but the incidence of residual anemia remained much higher even though that difference was not statistically significant.
Most of my pregnant patients have been able to tolerate the Fe I recommend. I and many other nutritionally trained practitioners have the knowledge to use more easily absorbed iron forms, instead of ferrous sulfate. This makes it easier for pregnant women to be comfortable and replete their iron status.
17th European Congress on Obesity, Amsterdam, the Netherlands, May 6-9, 2009
Probiotic supplements during the first trimester of pregnancy can help women lose weight after their child’s birth, according to this new study.
Researchers found that supplements containing Lactobacillus and Bifidobacterium were associated with less central obesity, defined as a body mass index (BMI) of 30 or more or a waist circumference over 80 centimeters. Women were given the supplements during their first trimester of pregnancy and continued them until they stopped exclusive breastfeeding, up to six months.
Previous research found that microbial populations in the gut are different between obese and lean people, and that when the obese people lost weight their microflora changed. The finding here is that obese people have a different population of intestinal bacteria than slim people. And the function of this gut microflora influences how heavy you are.
From your mouth to the other end the gastrointestinal tract contains billions of bacteria, good and bad. The good bacteria are designated as such as they prevent infection; help digest food, and aid in assimilation of nutrients. All together, these good bacteria (probiotics) make up about 70% of immune function. Looks like some of these bacteria are more efficient at extracting calories from the food we eat and depositing them in fat. If you have more of them you’ll be fatter.
Other benefits of taking probiotics during pregnancy are reducing your risk of premature labor, reduction of infant eczema, decreased food allergies, and lessening colic.
Friedland RP, Petersen RB, Rubenstein R. Bovine Spongiform Encephalopathy and Aquaculture. J Alzheimers Dis 2009 Jun;17(2):277-279
I didn’t think I would see these words together yet here it is. In a bizarre combination of circumstances worthy of a B-movie plot, it looks like you can get Mad Cow disease from eating farmed fish. The researchers behind this study are concerned that consumption of farmed fish may provide a means of transmission of infectious prions from cows with bovine spongiform encephalopathy (BSE) to humans, causing variant Creutzfeldt Jakob disease.
Creutzfeldt Jakob disease, the human form of "mad cow disease", could result from eating farmed fish who are fed byproducts rendered from cows. Mad cow disease, also called bovine spongiform encephalopathy is a fatal brain disease in cattle, which scientists believe can cause Creutzfeldt Jakob disease in humans who eat infected cow parts. Of course this begs the question, who’s brilliant idea was it to feed diseased cow parts to fish?
In this issue of the Journal of Alzheimer's Disease, Dr. Robert P. Friedland, a neurologist at University of Louisville in Kentucky and colleagues suggest that farmed fish fed contaminated cow parts could transmit Creutzfeldt Jakob disease. The scientists want government regulators to ban feeding cow meat or bone meal to fish until the safety of this common practice can be confirmed. "We are concerned," Friedland and colleagues write, that eating farmed fish may provide a means of transmission of infectious proteins from cows to humans, causing variant Creutzfeldt Jakob disease.”
"We have not proven that it's possible for fish to transmit the disease to humans. Still, we believe that out of reasonable caution for public health, the practice of feeding rendered cows to fish should be prohibited," Friedland said in a prepared statement. In a clear declaration of the obvious Friedland added "Fish do very well in the seas without eating cows”. The risk of transmission of made cow disease to humans is unknown but that's no guarantee that it can't happen. "The fact that no cases of Creutzfeldt Jakob disease have been linked to eating farmed fish does not assure that feeding rendered cow parts to fish is safe," Friedland said. "The incubation period of these diseases may last for decades, which makes the association between feeding practices and infection difficult," he points out.
Eating farmed fish was a risky practice before this revelation. Now it’s potentially demented.
Allergy April 9, 2009
According to a new study, daily supplements of probiotic foods may reduce the risk of eczema in children by 58%.
Eczema, also known as atopic dermatitis, can be one of the first signs of allergy during the early years of life. It is thought to affect between 10-20% percent of all infants.
In this study, researchers recruited more than 150 pregnant women and randomly assigned them to receive a probiotic mixture or a placebo for the last two weeks of pregnancy. The infants subsequently received the supplements for their first year of life. Eczema was 58% lower in the intervention group during the first three months of life.
It makes total sense that probiotics are associated with curing eczema. Gut health, which is dependent upon a healthy population of beneficial bacteria (probiotics), makes up about 70-80% of immunity. The other connection to make here is that standard treatments for eczema-like topical or oral steroids-suppress immune function, often leading to worse problems like asthma.